Ingredients
12
12 servings
- •2 cups broccoli floret
- •1 clove garlic, minced
- •1 cup grated parmesan cheese
- •1 egg
- •2 tablespoons olive oil, divided
- •2 boneless, skinless chicken breasts, cubed
- •salt, to taste
- •pepper, to taste
- •1 cup pesto
- •1 ½ cups cherry tomato, halved
- •1 tablespoon fresh basil, chopped
Instructions
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
- Add the pesto and stir to combine. Remove from the heat.
- Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 189
- Carbohydrate: 4g
- Fat: 13g
- Fiber: 1g
- Protein: 13g
- Sugar: 1g
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